Ingredients:
- 300 g yellow potatoes
- 10 datterini tomatoes
- 1 white onion
- 1 yellow pepper
- 1 glass apple cider vinegar
- tinned tuna
- thyme
- salt
- Emozioneolio extra virgin olive oil
Preparation:
- Boil the potatoes.
- Thinly slice the onion and cook it in water and vinegar.
- Chop the yellow pepper and add to the cooking onion.
- Chop the tomatoes.
- When the potatoes are cooked, drain and rinse under cold water.
- Combine the potatoes, pepper, onion and tomatoes.
- Add the tuna in flakes.
- Season with salt and Emozioneolio extra virgin olive oil.
Recipe and photographs from the Emozioneolio archive, in collaboration with Elisa Prioli — Food Immersions.
The pairings shown are those of the original recipe. For the oils currently available, see Our oils.